This Thai peanut butter sauce is seriously addicting! It's made with simple ingredients mostly everyone has in their pantry and comes together within minutes. It makes the perfect Thai dipping sauce or even peanut butter dressing.
This recipe only requires 4 pantry items and 3 ground spices. No grating or chopping required! Did I mention it's completely vegan and gluten free? There's honestly no better vegan peanut sauce out there! Trust me, it will turn every recipe into a real highlight.
- Peanut butter is the base for this Thai dipping sauce. It makes the sauce extremely creamy.
- Tamari is a type a gluten free soy sauce. You can find strong and mild types, I usually chose the mild one. Also note that you don't need to add salt to the peanut sauce since tamari is already relatively salty (even the reduced-sodium ones).
- Lime juice makes all the difference! I tried this sauce without lime juice and it was simply not the same.
- Maple syrup balances out the acidity of the lime juice and adds just the right amount of sweetness.
- Ground ginger, garlic powder and cayenne pepper: you could use freshly grated ginger and garlic, but I like this easy, pantry-style alternative. I always have these spices on hand and can make this sauce at any time.
What to use this vegan peanut sauce for
- Use it as a peanut butter sauce for spring rolls. Try this simple vegetable spring roll recipe that requires very little preparation time. It's a great vegan spring or summer recipe that you can make last minute. I also like to serve the ingredients on a platter when I have guests and allow everyone to make their own rice paper rolls.
- It also makes a great peanut butter dressing. Give this raw cabbage salad a go! It's a life-saver when you have some left-over red (or white cabbage) from a recipe and tastes incredibly fresh.
Note that I wouldn't use it as a peanut butter sauce for noodles because of the lime juice it contains (I tried it and it wasn't a hit).
Step-by-step with pictures
Add all the ingredients to a small mixing bowl and combine with a fork or a small whisk until creamy. Then, add the water to thin it out and give it the perfect dipping consistency that is neither too thin, nor too thick.
You can store the Thai peanut butter sauce in an air-tight container in the fridge for 3 to 4 days. I like to make some on the week-end and have it at hand to dress salads or to use as a dipping sauce for veggies or spring rolls.
More vegan sauce recipes
Thai Peanut Butter Sauce
- 6 tablespoon peanut butter
- 6 tablespoon tamari or gluten free soy sauce
- 6 tablespoon lime juice about 2 limes
- 2 tablespoon maple syrup
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon ground cayenne pepper
- 6 tablespoon water
- Add all the ingredients to a small mixing bowl except the water. Mix with a fork or small whisk until combined.
- Add the water and stir to obtain that perfect dipping sauce/dressing consistency.
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